Delhi Bong Nihari Recipe



  • Beef (shank pieces) 1kg
  • Bone stock ½ liter
  • Onion (small, chopped) 1
  • Ginger garlic paste 2tbsp
  • Salt 1-1/2tsp
  • Red chili (powder) 1-1/2tbsp
  • Dry ginger (powder) 1/2tsp
  • All spices (powder) 1tsp
  • Turmeric(hldi) 3/4tsp
  • Clarified butter 1cup
  • Tamarind pulp(imli past) 1/2cup
  • Flour 4-5tbsp
  • Green spices, lemon for garnishing
  • Ginger (finely cut) for garnishing
  • Nihari special masala ingredients:
  • Cloves(long) 8
  • Black cardamoms(bri ilachi) 5
  • Small cardamoms(choti ilachi) 5
  • White cumin(zeera) 3tbsp
  • Ani seed(sonf) 3tbsp
  • Black salt 1/2tsp
  • Nutmeg mace(jaifel, jaiwtri) powder 1/2tsp

To make nihari spices crush all the spices to set them in a bottle. Now heat clarified butter and fry the onion. With It add beef bong and ginger garlic paste to roast. Then add salt, red chili powder, turmeric, aniseed, tamarind, and all spices powder to roast. Now add bone stock and 2 cups of water to cook till it gets a boil and removes the clarified butter from it. After that add 2 cups of water in flour and knead it to add it to the cooked meat and set it on medium flame to cook till the gravy thickens. Lastly add the removed clarified butter with special nihari spices to cook for 15-20mins more. Then set it out on a dish and garnish it with lemon and chopped ginger to serve.


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